Parmesan Eggplant

You might have heard parmesan chicken, but have you heard parmesan eggplant? The first time I had parmesan eggplant was in a local restaurant in BG, Ohio (or Biaggi's ?). The eggplant was crispy and golden-brown outside, tender and juicy inside, complimented with basil & tomato sauced pasta. As you can see in the upper picture, the making of the outward crispy coating goes through three steps; first is to coat the eggplant with flour, salt, and pepper mixture, second is to drench it in a egg & water (egg wash) mixture, and finally finish it with seasoned ground bread crumbs (seasonings: dried parsley, salt, and pepper) and shredded parmesan cheese mixture. 

The trick is that the eggplant needs to be thinly coated with these three mixtures. And it's better to slice the eggplant into no bigger than a quarter inch in thickness so that it's easier to pan-fry it and cook it through that way. If you decide to deep-fry the eggplant, you may divide it into thicker slices as desires. Serve the eggplant with tomato sauced pasta, or, like me, serve it with fettuccine alfredo. 

p.s. If you want to make parmesan chicken instead, you may pound chicken breast into thinner piece first for the best result.